Extra Saucy Twice Fried Korean Chicken Wings | Recipe

Being creative in the kitchen can lead to some delicious creations that could potentially become your signature dish but other times it can lead to disaster and a result that is not really edible. This recipe resulted in me trying to be creative but not being mindful while cooking led to a result that was completely different to what I had in mind and yet ended up being totally finger licking good (literally was licking the tasty sauciness afterwards!). I originally was trying to make a chicken similar to Maangchi Korean Fried Chicken but wanted to incorporate cornflakes into the chicken batter. Essentially I wanted a crunchier, more Asian version of KFC! However, while cooking instead of being completely mindful of what I was doing I got into the notions a little too much and didn't realise I'd forgotten to coat my wings in crushed cornflakes until I had fried half my chicken! So I decided to make up for the lack of extra crunch (the twice frying did give it some crunch), I would make it extra saucy and it turned out a winner! If you are time poor, you can skip the second frying because the flavour really comes from the sticky sauce.

Ingredients

2 kg chicken wings

1/2 teaspoon salt

1 teaspoon pepper

1 teaspoon minced garlic

1 teaspoon minced ginger

1 cup flour

1/4 cup soy sauce

1/2 cup rice syrup

3 tablespoons brown sugar

1 teaspoon dried chilli flakes

1 tablespoon sesame seeds

Method

1. Place the salt, pepper, garlic, ginger and flour in a bowl and lightly mix together

2. Add the wings and rub them in so all the wings are coated

3. Deep fry them in batches, each batch for about ten minutes

4. Once they are all fried, fry them again in batches for a few minutes each

5. In a large wok over medium heat, mix the soy sauce, rice syrup, chilli and brown sugar until bubbling